Jams, Morabbas, Squashes and Sauces VI

(Contd. from previous posting)

In the following jams we have not included pectin in the first two recipes and in case you find them thinner even two days after making just add a little pectin, heat moderately, cool and refill the bottles. In the case of grapes you can use partly black ones and the green ones available without seeds which are sweeter and small.

As already mentioned always allow head room (about 1 inch) below the lid when you fill in the bottle with jam or any expanding materials to provide space for expansion.

 

                Mixed Fruits                                 Mixed fruits pulp

Mixed fruits jam I

Preparation time: 1 hour   Shelf life:  1 year if refrigerated

Ingredients

The fruits mentioned should be fresh, firm and ripe. Better to have a few which are just ripening. 

 

Apples

Grapes

Banana

Orange

Mixed essence

(Raspberry:Pineapple:Orange)

Food colour (Red)

Sodium Benzoate

Potassium meta-bi-sulphite

Citric acid crystals

Sugar

 

500 gms

100 gms

300 gms

100 gms

1:2:1 ml

½ tsp

¼ tsp

2 pinches

1 tsp

Same as the quantity

of fruit pulp

 

Method

Wash the fruits to remove dirt and external impurities. Wipe with a dry cloth and dry under fan. Then peel the apple and cut into pieces. Take about a litre of water in a thick bottomed vessel and mix into it the potassium meta-bi-sulphite. Add the cut pieces of apple and allow them to remain in this for 1 hour. Remove and pressure cook for 10 minutes. Remove and smash into pulp. Cut the banana into small pieces and smash into pulp. Extract the grape and orange juices after deseeding the oranges. Mix both and to this mixed juice add the smashed pulp of apple and banana. Mix well and measure the total pulp cum juice mixture. Take the same volume of sugar, mix and heat. Keep stirring. When it starts boiling add citric acid crystals and continue stirring. When the entire mass does not stick to side of the vessel, remove from the fire. Add the colour, essence and sodium benzoate when it becomes warm. Stir well and allow to cool. When it is cooled, if the consistency is thick store it in air tight bottles.

Notes:

01. If you have a blender or mixie, you can manually crush all the cooked as well as other fruits meant for smashing and prepare pulp.

02. Whenever you make jam you can observe that at the beginning of the boiling the bubbles will be concentrated at the centre of the vessel and as it is getting ready the bubbles will move to the side. This is the stage when you need to take a little jam in a tea spoon and place it on a small flat dish. When it cools it must set well. If not, you need to boil more. Further, it is better always to switch off the flame when the contents leave the side. Also remember that overheating spoils the jam as such always heat under moderate heat and stir constantly. Never heat under low flame. 

Mixed fruits jam II

Preparation time: 1 hour   Shelf life:  1 year if refrigerated

Ingredients

The fruits mentioned should be fresh, firm and ripe. Better to have a few which are just ripening. 

 

Apples

Grapes

Pears or Papaya

Banana (Long)

Chickoo/SapOTA (Big)

Mixed essence

(Raspberry:Pineapple:Orange:Banana)

Food colour (Red)

Sodium Benzoate

Potassium meta-bi-sulphite

Citric acid crystals

Sugar

 

500 gms

250 gms

250 gms

4 Nos

4 Nos

each ¼ tsp

½ tsp

¼ tsp

2 pinches

2 tsp

Same as the

qty of fruit pulp

 

Method

Wash the fruits to remove dirt and external impurities. Wipe with a dry cloth and dry under fan. Then peel the apple and cut into pieces. Take about a litre of water in a thick bottomed vessel and mix into it the potassium meta-bi-sulphite. Add the cut pieces of apple and allow them to remain in this for 1 hour. Remove and pressure cook for 10 minutes. Remove and smash into pulp. If you use pears, follow exactly the same procedure as mentioned for apples. In the case of Papaya ensure that it is not ripe but just ripening and firm. Remove its skin by scrapping with a sharp knife and cut into two. Remove the seeds and fibres if any. Cut into pieces and pressure cook well to smash into pulp as in the case of apple. Peel the skin of chickoo and cut into halves to deseed and then smash into pulp. Cut the banana into small pieces and smash into pulp. Extract the grape juice. Mix well all the smashed pulp to this juice and measure the total pulp cum juice mixture. Take the same volume of sugar, mix and heat. Keep stirring. When it starts boiling add citric acid crystals and continue stirring. When the entire mass does not stick to side of the vessel, remove from the fire. Add the colour, essence and sodium benzoate when it becomes warm. Stir well and allow to cool. When it is cooled, if the consistency is thick store it in air tight bottles.

 

            Mixed fruits jam                  Bottled  Mixed fruits jam

Mixed fruits jam III

Preparation time: 1 hour   Shelf life:  1 year if refrigerated

Ingredients

The fruits mentioned should be fresh, firm and ripe. Better to have a few which are just ripening. 

 

Apples (Big)

Pears

Banana (Long)

Pineapple (Medium)

Orange (Big)

Mixed essence

(Raspberry:Pineapple:Orange:Banana)

Food colour (Tomato Red)

Pectin powder

Sodium Benzoate

Potassium meta-bi-sulphite

Citric acid crystals

Sugar

 

5 Nos

2 Nos

3 Nos

1 No

3 Nos

each ¼ tsp

¼ tsp

1¼ tsp

¼ tsp

2 pinches

1 ½ tsp

Same as the

qty of fruit pulp

 

Method

Exactly follow the same procedure as above. In the case of pineapple, just remove the skin and central stem and take only the pulpy section. Pressure cook this also like apple. Add pectin powder always after mixing with a little sugar in order to avoid lumps. Pectin with sugar should be added when the pulp and sugar start boiling and mixed immediately after adding. Check for consistency as already explained.

In the case of soft juicy fruits always extract juice and in the case of hard juicy fruits, you need to make pulp after pressure cooking and mashing or blending. Never forget to include a fruit rich in pectin (specially the ones just ripening) and in this regard please refer to the Group I fruits of the Pectin Table in the previous posting. This very much needed to make a thick jam.

(To conclude)

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